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Snails in puff pastry with sausage

40 min

Snails are slow, but this dish will disappear from the table very quickly!

Sausages in puff pastry — bon appetit!

Our sausage has the chance to enter the culinary Versailles. Puff pastry with sausage is the crème de la crème of any dinner party. So beautiful, browned, delicious, and crispy. Oh, my! And this taste of ajvar…

Our sausage in puff pastry has some exquisite company of some real stars from Paris. It matched so well with the already matured cheese and baby spinach that together they could triumph in more than one bistro — both under the arch and under the tower, offering le flavour, le chic, le charm, le shock on the plate!


  • A pack of chicken sausage from Morliny (about 0.5 kg / 1.1 lb)
  • 1 pack of puff pastry
  • 1 glass of ajvar
  • A handful of baby spinach
  • 100 g (3.5 oz) of hard cheese
  • Egg to brush the dough


Step 1

Peel the sausage from the casing and crush it with a fork. Chop the spinach. Grate the hard cheese.

Step 2

Put the puff pastry on the countertop. Brush with ajvar and then sprinkle with sausage and spinach. Sprinkle it all with the hard cheese. Roll the pastry tightly.

Step 3

Cut the roll-up to 2–3 cm (0.8–1.2 in) slices, then place on a baking tray lined with baking paper. Brush the snails with the whipped egg and put in the oven preheated to 210 °C (410 °F). Bake for about 20–25 minutes.